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Browse all Recipes
Seafood
PATRANI MACHI (GRILLED FISH PARCELS)
Difficulty:
Medium
Fuel Type:
Gas
Charcoal
Serves 4
6 min.
Prep Time
30 min.
Grilling Time
6 min.
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Serves 4
Prep Time
30 min.
Grilling Time
6 min.
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Serves 4
Prep Time
30 min.
Grilling Time
6 min.
Ingredients
Instructions
the
Ingredients
4 pcs. White Fish Fillets
pcs. White Fish Fillets
2 pcs. Banana leaves
pcs. Banana leaves
Butcher’s twine
Butcher’s twine
For the Chutney:
¼ Onion
Onion
2½ cm Ginger
cm Ginger
4 Green Chilies
Green Chilies
20 pcs. Fresh Mint leaves
pcs. Fresh Mint leaves
2 teaspoons Olive oil
Olive oil
1 teaspoon Cumin seeds
Cumin seeds
3 Cloves Garlic
Cloves Garlic
½ Lemon
Lemon
½ teaspoon Turmeric powder
Turmeric powder
¼ bunch Coriander leaves
bunch Coriander leaves
½ teaspoon Salt
Salt
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Instructions
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In the kitchen:
In a mixer-grinder or a pestle & mortar make a coarse paste out of the Chutney ingredients.
Place 2 fish fillets in the center of each banana leaf and apply 1 tbsp. of Chutney paste on top of each fillet.
Wrap the fish fillets in the banana leaves and tie using butcher’s twine to hold the parcel in place.
Tip: Make sure you soak butcher’s twine before using them to avoid burning.
At the barbecue:
Preheat grill to 180°C for 15 minutes with the lid down.
Place the fish parcels over direct heat, cook with the lid down for 6 minutes without flipping.
Check with a thermometer, once the core temperature reaches 65°C remove and serve hot.
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WHOLE GRILLED MASALA FISH
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